Homemade Wonton Recipe with Savory Broth

Chicken and Shrimp Wonton in Clear Broth

Wonton is a classic Chinese dish made with seasoned chicken and shrimp filling wrapped in thin wonton skin, then boiled in a warm and savory clear broth. The chewy wrapper, juicy filling, and rich-flavored broth make this dish hard to resist.
This recipe uses Accelist Pangan Nusantara Mix Egg Powder as a substitute for fresh eggs in the filling mixture, providing even binding performance to keep the wonton filling firm and intact during boiling.
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Cook Time 20 minutes
Servings: 5 people ((35–40 pieces)
Course: Appetizer, Main Course
Cuisine: Chinese-Indonesian
Calories: 300
Ingredients Method

Ingredients
  

Wonton Filling
  • 500 grams ground chicken
  • 100 grams shrimp, peeled and roughly chopped
  • 13 grams Accelist Pangan Nusantara Mix Egg Powder (equivalent to 1 whole egg)
  • 39 ml water (for dissolving the egg mix flour)
  • 4 tsp tapioca flour
  • ±40 ready-to-use wonton wrappers
  • 1 stalk green onion, finely sliced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp ground white pepper
  • 1 tsp mushroom stock powder
Broth
  • 2 liters water or chicken stock
  • 8 gloves garlic, minced
  • Cooking oil as needed for sautéing
  • 1 tsp sesame oil
  • Salt (as needed)
  • Sugar (as needed)
  • Ground pepper (as needed)
  • Stock powder (as needed)
Garnishes
  • Sliced green onions
  • Chopped celery
  • Fried shallots

Method
 

  1. Prepare the Mix Egg Powder: Dissolve 13 grams of Mix Egg Powder with 39 ml water and stir until smooth with no lumps (this measurement is equivalent to 1 whole chicken egg). Let it sit for 2 minutes before using.
  2. Make the Filling: In a large bowl, combine ground chicken, shrimp, dissolved egg mix flour, tapioca flour, green onion, soy sauce, oyster sauce, sesame oil, salt, sugar, ground white pepper, and mushroom stock powder. Stir clockwise for 3–5 minutes until the mixture becomes sticky and elastic. Cook a small portion first to check the seasoning.
  3. Fill and Fold the Wontons: Place one wonton wrapper on your palm and add about 1 teaspoon of filling in the center. Moisten the edges with water, fold into a triangle, and press the edges tightly to remove trapped air. Bring the two corners together to form a ring shape. Repeat until all filling is used.
  4. Prepare the Broth: Sauté the minced garlic until fragrant, then pour in the chicken stock or water and bring to a boil. Add sesame oil, salt, sugar, ground pepper, and stock powder. Adjust the seasoning to taste.
  5. Cook the Wontons: Add the wontons one by one into the boiling broth to prevent sticking. Cook for 4–6 minutes or until the wontons float to the surface, indicating they are fully cooked.
  6. Serve: Transfer the wontons and broth into serving bowls. Garnish with green onions, celery, and fried shallots. Serve hot.
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